This is a sponsored post. The Indiana Soybean Alliance provided me with the crock pot, and Indiana Soybean Association gave me the idea, but my words and thoughts are my own. Affiliated links only go on products I use and enjoy.
I have a bit of disclaimer on the ingredients above picture. I gathered all the ingredients, most of which I had in the pantry, but my family put the kibosh on the black beans. The original recipe came from Allrecipes' Outrageous Warm Chicken Nacho Dip suggested to me by one of my very special go-to-for-recipes friend Angie. Thanks Chickie! I started with this recipe but made some adjustments so that it fit my family's tastes. Seems fair because they are going to be eating it. Let's see what made it into the pot!
Looks like I added chopped chilies in place of the beans, and instead of Original Velveeta, I used the White/Blanco Velveeta. Shredded chicken breasts, Red Gold chopped tomatoes with chilies because they are from Indiana!, chopped jalapeno peppers, green onions, and some taco seasoning make up the rest of the ingredients. This is the one place you get to "stir the pot" and not have a nasty mess as a result.
After an hour on high in the Colts Crockpot, I checked to see how it was all coming together, and discovered it was a bit runny! Yep, I forgot to drain the Red Gold Tomatoes and Chilies! Dang it! No big worries though. Since I bought the 2 pound block of cheese, I just added an extra 1/2 pound or so to the dip. When it melted into the rest of the dip, I had the thickness I wanted. Whew!
It that simple! My family gave it a big thumbs up. TG liked it best in a tortilla wrap, so there is some versatility to this recipe. The NFL's first game airs Thursday night with the Denver Bronco's playing the Carolina Panthers.......Sniff Sniff. We here in Colts' Country secretly rooted for the Broncos because we could never abandon The Sheriff, Peyton Manning. What a great guy! So glad he was able leave on top. Our Colts start the season next Sunday at 4:30 at home against Detroit. If you are headed down to Indy early to do some tailgating, this dip will put a big grin on the faces of all your friends. It will also look great on the buffet table spread if you are watching at home. Go Colts! Let's have a great season.... And of course I wish the same to your favorite team...unless you are playing mine! If you would like more yummy tailgate reipes and information about the Colts' Tailgating contest, click HERE.
"Are You Ready
Crockpot Spicy Chicken Queso Dip
- 1 14 oz. can Red Gold Diced Tomatoes with Chilies, drained
- 1 small can diced chilies
- 1 pound Velveeta Queso Blanco, cubed
- 2 large Chicken Breasts, cooked and shredded
- 1/3 C. Sour cream
- 1/4 C. diced green onion
- 1 1/2 T. taco seasoning mix
- 2 T minced jalapeno peppers (more or less)
- 1 C. Black Beans (optional)
- Place all ingredients except beans in a slow cooker, stir, and cover. Cook on high, stirring a couple of times, until cheese is melted and dip is hot. About 1-2 hours. When done, stir in black beans and cook 15 more minutes until the beans are heated through.
Until next time, Peeps, have a great day,
and make a positive difference in
someone else's life!